Salad
2 servings
20 minutes
5-7 minutes
Melissa's Corporate Chefs
5 ears corn, shucked
2 tablespoons olive oil
1/2 cup red onions, diced small
1 pint Cherry Tomatoes halved
3 tablespoons rice vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Brush corn with olive oil, grill over a hot grill for 5-7 minutes, just until lightly browned.
When cool enough to handle, cut the kernels off the cob.
Toss the kernels with all the other ingredients. Chill.
Just before serving, taste and adjust seasoning with salt and pepper.
Can be served cold or room temperature.
